Olive and Onion Tapenade
Serve this pungent, salty spread with baguette slices and crudités: fennel slices, radishes, celery, carrot sticks, and red and yellow bell pepper pieces.
Recipe by Cooking Light September 2001
Credit: Randy Mayor; Lydia DeGaris-Pursell
19 calories; calories from fat 81%; fat 1.7g; saturated fat 0.1g; mono fat 0.8g; poly fat 0.2g; protein 0.2g; carbohydrates 1.1g; fiber 0.2g; iron 0.1mg; sodium 101mg; calcium 7mg.